Some of our Company described the New Year of 2020 to be – the best ever.
A pity the rest of the year turned to…
New Year – 2021 was definitely the worst with everyone at home. To bring in 2022, it was therefore decided to try and repeat the success of 2020. This saw Lord Clive and Lady Maggie travelling north from Crawley to join Hector, Marg, Howard and Tracey at Steve & Louise’s. Yes, folks, Curry in Helensburgh once again.
Feeding eight, one cannot make a Curry for four, twice. Inevitably, there would be too much food, though being – at home – there should be little wastage.
My Fish ‘Machi’ Masala always goes down well, particularly with the ladies. Creamy Curry, even Hector can bear it once in a while. To accompany, I suggested that Steve did the Bread and I did the Rice. This provided the opperchancity to cook my Spicy Rice which could be regarded as being a few steps short of a Biryani. The published – Spicy Rice Recipe – also happens to cater for eight, a major reason why it is not prepared very often.
The preparation of both the Spicy Rice and the Machi Masala is well documented/illustrated in this Blog. For the Machi Masala, today’s departure from the recipe was the use of both Frozen Onions and Red Fried Onions. I kept stirring in more of the latter until I saw the quantity of Masala approaching enough for eight, and the thickness taking on the texture of a Daal. The reasoning behind this was the later addition of the Cream which would thin the Masala. The Spice Level was maintained around – medium – the Seasoning, as Hector defines it should be. Imagine a Fish Curry without Seasoning, as if.
The 1200g of Salmon was cut into bite-size pieces and transported to Helensburgh – raw. Reheating a Fish Curry would have seen the Fish turn to pulp.
The Spicy Rice felt remarkably simple this time around, don’t be surprised if it makes more appearances in future.
I had no idea what Steve was producing. Last time I did a Chicken Korma whilst Steve produced a Lamb Curry. Today he had cooked Chicken Thighs in a rich Masala which equals any of the quality Masalas I have seen in recent weeks.
Machi Masala
The reheat was not as straightforward as hoped. Steve’s new kitchen, of which he is rightly proud, features a ceramic hob. I have cooked with one previously at Carnoustie, I don’t like them, insufficient control. At Hector’s House, one cooks with gas. My large pot did not work on the ceramic hob. Steve offered a replacement. It was he who smelled the burning. On transferring to yet another pot, the burning of the Masala on the base of pot #2 became apparent. It seemed to take an age to get the Masala to a temperature at which I was confident the Salmon would cook. Eventually, all was well, the largest quantity of Machi Masala ever produced by Hector was ready.
Chicken Curry
Steve’s Chicken Curry was in a wok. To this he added water during the reheat, confident that it would evaporate. His Masala needed no reduction, nor did it need thinned. He knew what he was doing. Meanwhile Hector was looking up the price of gas hobs with the aim of recommending one.
Spicy Rice
The Spicy Rice was reheated in batches in the microwave. I had deliberately undercooked it before leaving home, with the assumption that the Basmati would continue to absorb the moisture in transit. Reheating on the hob could have dried it out too much. The microwave was a sound method.
The eight assembled. Poppadoms and Spiced Onions were the amuse bouche whilst the Mains were presented. Once again, Steve’s Spiced Onions impressed.
Now for the quickest of conclusions. There was little point asking for individual comments, they would all have described the same thing. Also, it was 23.55 when we stopped eating, other distractions were then in place. Everyone made the correct and appropriate noises, the standard appreciation when someone has bothered to cook for a dinner party. Marg did comment on the – smokiness – of the Machi Masala. This could have come in part, from the Dried Red Onions, however, I suspect pot #2 may be the real reason.
I thought the Spicy Rice was wonderful. As noted above, this could become the route towards Hector attempting a first Biryani. The Chicken Curry was as good as any of the genre I have experienced. Chicken Thighs, of course, whilst the Masala had pedigree. Steve has been adapting Hector’s Curry Recipes for some two decades.
Happy New Year!